Qurt using a Aldi
Ambiano Professional, Ambiano Robot wifi
(5)
Preparation time
29 min
Total time
30 min
Servings
10
Calories / Serving
0 Cals
Difficulty
Easy
Embark on a culinary journey to create Qurt, a traditional Central Asian delicacy! Transform simple yogurt and salt into a tangy, savory cheese with this easy-to-follow recipe. Just a touch of patience as the whey drains away reveals a culinary treasure perfect for snacking or adding a burst of flavor to your favorite dishes.
Ingredients
- 1000 g Natural yogurt
- 10 g Salt
Steps
Preparation
- Add 1000 g of natural yogurt, 10 g of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Line a colander with several layers of cheesecloth. Pour the yogurt mixture into the cheesecloth-lined colander.
- Gather the edges of the cheesecloth and tie them together to form a bag.
- Hang the bag over a bowl to allow the whey to drain out for 24-48 hours at room temperature, or until the yogurt becomes very thick and solid.
Forming the Qurt
- Remove the thickened yogurt from the cheesecloth. It should have a dough-like consistency.
- Roll the yogurt into small balls, about 2-3 cm in diameter.
- Place the balls on a clean surface lined with parchment paper.
- Dry the yogurt balls in a warm, dry place for several days, until they are firm and dry to the touch. This can take 3-7 days, depending on the humidity and temperature.
- Turn the balls regularly to ensure they dry evenly. The drying process is crucial for preservation.
Storage
- Once the qurt is completely dry, store them in an airtight container in a cool, dry place. Properly dried qurt can last for several months.
